Risotto agli asparagi (3)
Instructions
Let dry onion in 80 g of butter and sauté the rice until it becomes a nice pinkish.
Add the asparagus tips and let stand for a few minutes, then pour the wine and let it evaporate.
Complete cooking by adding hot stock.
When the risotto is ready, season with the remaining melted butter and Parmesan.
Ingredients and dosing for 4 persons
- 400 g of rice
- 200 g of boiled asparagus tips
- 100 g of butter
- 1 onion
- 1/2 cup of dry white wine
- 100 cl of broth
- Salt
- Parmigiano